Scottadito Di'Agnello


Ingredients for Scottadito Di'Agnello

2 Colorado Racks of Lamb (frenched)
1 lb Curly Spinach (any spinach will do)
3 ea Idaho Potato
1/2 cup Shallots, sliced
1/4 cup Garlic, sliced
1 cup blended oil: 75% Canola, 25% Extra Virgin Olive Oil
2 cup Red Wine
1 cup Veal Demi Glace
(or 1 tbsp Veal Base Concentrate)
1/4 fresh Thyme, chopped
1/4 Rosemary, chopped
1/4 cracked Black Pepper
1/4 cup cold Butter

Method for Scottadito Di'Agnello

• Split Racks in half; four bones each portion.
• Season heavily and rub with oil, salt, cracked pepper and rosemary. Let sit in the refrigerator for 3 hours.
• Pan sear lamb flat side down in large saute pan on high heat until brown, flip over and brown other side.
• Place in 400° oven for 10-15 minutes depending on what temperature you like (rare, med rare, med, well) cook more or less. Cook the whole process in the same pan so you can make the sauce later.
• Remove from oven let stand for 5 minutes.
• Take pan you cooked lamb in, pour off grease. Add shallots and garlic. Caramelize and deglaze with red wine reduce by half. Add demi glace and cook sauce for 15 minutes or until thickened. Finish with butter (whisk in strain).

6401 Morrison Blvd. Ste. 680, Charlotte (SouthPark), NC, 28211-3533